Thursday October 3, 2013
Vixen Vittles at Seasons 52
We Venue Vixens are frequently invited to attend Chef’s Tables at wonderful restaurants, and we LOVE to share the dining experience with our partner Vixen Vendors. Our recent evening at Seasons 52 was quite the treat and boy oh boy, did we ever dine! Those who joined us four Vixens were Beth Baugher of True Love Photo (our official photographer for the evening), guitarist musician Doug Pauly, videographer Mike and Pam Jensen of Jensen Films, Carissa Jones of Sugar and Spice Specialty Desserts and Allison Stahl of Allison Stahl Photography.
We started the evening with the tour of this beautiful restaurant with two private banquet rooms. To read the full Featured Review, click here. After a pass through the busy performance kitchen, we sat at special Chef’s Table, just off to the side of the kitchen.
Super friendly and so helpful, the kitchen treated us very well. This is Executive Chef Partner Scott Florio with Samantha St. Thomas, Sales Manager and our host for the evening. As we walked passed the impressive wine “locker” she told us that Seasons 52 has the largest wine-by-the-glass selection in Sacramento. NICE!
In the below photo from left is Allison Stahl, Vixen Catrina, Carissa Jones, Doug Pauly, Vixen Laurie, then turing to face the camera is Vixen Kendra and happy-go-lucky photographer Beth Baugher. (Out of the shot was Vixen Lora and Mike and Pam Jensen.)
And then the wine pairing began – we had wine with each and every course… and there were SEVEN courses. Heaven!! (well, some enjoyed and others made fun!)
AMUSE (small bite)
Seared Tuna with Ginger Relish – and because Vixen Lora really dislikes seafood, for every fish course, they happily created a substitution (argula, goat cheese and fig). How nice! The wine was Paso a Paso Verdejo 2010, La Mancha
FIRST COURSE
Artichoke & Goat Cheese Flatbread w/balsamic onions and roasted pepper ~ Chipotle Shrimp Flatbread w/roasted poblanos, grilled pineapple and feta cheese. The wine was Marques de Gelida Brut, Cava ’08/’09.
SECOND COURSE and a surprise course
Organic Baby Spinach Salad w/fresh raspberries, toasted pine nuts and gorgonzola cheese. The wine was an organic Sinsky Pino Noir, Carneros 2007. But because of the season and Chef just had to do it… we were surprised with a thick cut Heirloom Tomato Salad w/panko encrusted mozzarella cheese. A Columbia Valley Gewürztraminer was paired with the tomato salad.
THIRD COURSE
Wow, this course was an Organic Salmon and Lemongrass Sea Scallop on a Cedar Plank and the substituted (non-fish) plate was a scrumptious pork loin served with polenta (Lora was really happy about that!) Mer Soleil Chardonnay, Central Coast 2008 was the paired wine.
FOURTH COURSE
Grilled Kona-Crusted Lamb T-bone Chops and Grilled Garlic Shrimp Oh so tender!! An Argentina wine was served – Catena Vista Flores Malbec 2010, Mendoza.
FIFTH COURSE
You got it… another glass of excellent wine! served with the Sonoma Goat Cheese Ravioli (we loved the ravioli!)
Sou Chef Chris – so informative. He described every food item perfectly. Nice guy! Also hats off to Catherine our server (patient person, for sure) – she was so knowledgeable about the wine pairing. Impressive!
More wine. Wheeeeee.
And then dessert came – lordy !
SIXTH COURSE
Award Winning Mini Indulgences served with a sweet Riesling Auslese, Mosel 2006
Thank you to Seasons 52 for treating us to such an incredible evening. Each one of us will be returning and spreading the word as to this fine operation. Also a huge thank you to Beth of True Love Photo for taking such fantastic, mouth-watering photos. We wondered how she got to eat – but she did!